Recipe Tips

Preparation

Corn Purée

Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth (when puréeing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).

Strain purée through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.

Farrotto

Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.

Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.